Antipasto Pasta Salad, Emeril Lagasse

This is not your mothers pasta salad Its Emerils Antipasto Pasta Salad with everyones favorite Italian ingredientspasta, prosciutto, and provolone. ANTIPASTO PASTA SALAD SERVES 8 to 10 1 tablespoon plus teaspoon salt 1 pound rotini pasta 2 teaspoons minced garlic cup balsamic vinegar 1 teaspoon dried Italian seasoning 1, 4 teaspoon crushed red pepper flakes 1, 4 cup plus 2 tablespoons extravirgin olive oil cup roughly chopped fresh basil, plus basil sprigs for garnish 2 tablespoons chopped fresh parsley 1 1, 2 cups 1, 4inch cubes provolone 1 cup thinly sliced oilpacked sundried tomatoes, drained 1 cup thinly sliced salami, cut into strips (1, 4 pound) 1 cup thinly sliced prosciutto, cut into strips (1, 4 pound) Emerils Essence, for garnish (optional) Parmesan cheese, shaved, for garnish (optional) Bring a large pot of water to a boil over high heat. Season with salt and return to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente